Puree the mangoes in
a food processor. Add ginger, sugar and lime juice and blend for half
a minute. Whip the cream and add to the mango puree. Put in the refrigerator
for two hours and before serving, put 20 minutes in the freezer. Decorate
with a slice of mango and some lemon peel.
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Slice the cake and
put on the bottom of a square form. Beat the egg yolks with the sugar
until white. Whip the cream and mix with the yolk mixture; add the mascarpone
and the coffee. Sprinkle the liqueur over the cake and poor the mascarpone
mixture on the cake. Spread the cacao on top with a sieve. Put in the
fridge for three hours.
Tiramisu comes from
the northwestern part of Italy. The word means "pick-me-up" but experts
have different opinions about the essential meaning thereof. There are
many versions of this recipe. The classic version is made with Italian
cookies. As these are not available in far-away
Bangladesh,
I used plain pound cake, and made my own, a little easier, version (but
still delicious). Interesting information on
this website
about tiramisu.
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